Creole Fusion
Welcome to a land of stiff drinks, celebrity chefs, and locals who lift dining out to an art form.
New Orleans’ cuisine is like no other. Since the city’s founding three centuries ago, French, Spanish, Caribbean, and African influences—and, actually, many more—have had a hand in creating the iconic dishes so associated with the Big Easy. There’s no such thing as too many cooks in this multicultural kitchen. New Orleans, in fact, now boasts more unique restaurants than ever before.
Start your journey in this cosmopolitan center, home of the Sazerac cocktail, oysters Rockefeller, and bananas Foster. Here, locals celebrate a week’s end with the much-anticipated Friday Lunch, a lingering repast that’s more event than meal. It often lasts until dinner. Next, explore the nearby suburbs, and then make your way around Lake Pontchartrain to Louisiana’s Northshore, known too for its culinary contributions (think Abita Beer and chef John Besh’s La Provence restaurant). As you explore this trail, you’ll find more than good meals. See why the region and its people have earned a place in the hearts of many.
June 24, 2010
BEHIND THE BAR WITH: Chris McMillian.
Chris McMillian serves more than a good mint julep at Bar UnCommon in New Orleans’ Renaissance Pere Marquette. A student of mixology and collector of literature about drinks and drinking, he treats patrons to an intoxicating display, sharing cocktail history and an occasional poetic tribute all while he stirs, pours, and strains.
After 20 years tending bar, he has a knack for creating the right drink, so trust his recommendations. For those, however, seeking the ultimate New Orleans cocktails, he ...
June 24, 2010
CULINARY Q&A: Dickie Brennan, of New Orleans’ legendary restaurant family
Q: Is there a favorite family tradition you’ve incorporated into your restaurants?
A: The cornerstone of my family’s success is hospitality. We’ve always tried to make diners feel welcome, and one example of this is buying an after-dinner drink for people dining alone. This is a family tradition that has been carried on for generations.
Q: When it comes to your restaurant menus, what is the dish you never tire of?
A: Turtle soup and bananas Foster…what can I say? I was hooked at a young ...
July 16, 2010
Dine In: Death in the South Pacific
This cocktail, invented by Washington bartender Evan Martin, is splendid for sipping this summer—despite its dour name. It is so good, in fact, it’s been named the “official cocktail” of this year’s Tales of the Cocktail festival, coming up July 21–25 in New Orleans. Make plans to attend and meet top mixologists, enjoy demonstrations and tastings, and learn all about the art of making drinks (www.talesofthecocktail.com).
Ingredients:
- 0.75 oz. Appleton Estate Extra 12-Year-Old Rum
- 0.75 ...
